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5.0 from 3 votes

Perilla Leaves pickled in Soy Sauce (Kkaennip Jangajji)

Pickled Perilla Leaves or Kkaetnip Jangajji is simple to make but still has tons of flavor. It is a great side dish to have with just rice or with Korean meat BBQs.

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 40 leaves
Calories: 7 kcal
Course: Side Dish
Cuisine: Korean

Ingredients

  • 40-50 perilla leaves
Kelp Broth (can substitute water)
  • 1/3 cup water
  • 1 1.5 inch square piece of dried kelp
Pickling Liquid
  • 2 Tbsp sugar
  • 10 tsp water or kelp broth (10 tsp = 3 Tbsp + 1 tsp)
  • 20 tsp tsp cooking sake (20 tsp = 6 Tbsp + 2 tsp)
  • 10 tsp tsp vinegar (10 tsp = 3 Tbsp + 1 tsp)
  • 13 tsp Korean jin ganjang soy sauce (13 tsp = 4 Tbsp + 1 tsp)

Instructions

    Cup of Yum
  1. Rinse perilla leaves in water and let them dry in a colander.
  2. Make kelp broth by quickly bringing 1/3 cup water and dried kelp in a pot to boil and then bring down to simmer immediately. Simmer 10 min. Discard kelp.
  3. Measure 1/4 cup of kelp broth from 2 and return to pot. Add soy sauce, sake, sugar and vinegar to pot and bring to boil again.
  4. Simmer for 3-4 minutes. Let it cool.
  5. In a glass container, layer perilla leaves and then pour the soy sauce mixture over the leaves.
  6. Put the pickled leaves in the fridge.
  7. You can start eating the pickled perilla leaves after 3 days.

Nutrition Information

Calories 7kcal (0%) Carbohydrates 1g (0%) Sodium 111mg (5%) Sugar 1g (2%)

Nutrition Facts

Serving: 40leaves

Amount Per Serving

Calories 7

% Daily Value*

Calories 7kcal 0%
Carbohydrates 1g 0%
Sodium 111mg 5%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.